Hi friends! It’s been a bit. You see I’ve been working on this thing called balance. Ugh right? Well, balance.
The first year of this blog I put in so much effort, and I’m very proud of what I have made it but I was neglecting things. I didn’t feel good about my body and fitness. I was busy doing my actual job, being a dentist, but wasn’t doing continuing education, wasn’t improving myself as a dentist, which I am now a lot. So yeah. I realized balance is a good thing here and as much as I want to share three recipes a week, my new goal is to share one awesome recipe a week but to keep myself a much more balanced person so I can stick with my site long term.
So I’ve started a new thing in 2016. Slow-cooker oatmeal. I’ve had several varieties by now, raspberry, apple cranberry, but my current favorite and the one Matt always requests is blueberry mango. It’s incredible to wake up and have our morning breakfast made for us and the kicker is that steel cut oats are so velvety and creamy that they beat out any other oatmeal I’ve tried. Plus, they keep you full. My stomach that used to growl daily at 10 am has been tamed. That’s the thing about eating good whole foods, they keep you pretty darn full.
It doesn’t get easier than putting a few things in a crock pot and pushing start. For those of us that work, slow cookers are a beautiful thing that I will be exploring much more in the future. Be ready
- 1 cup steel cut oats
- 2 cups water
- 2 cups milk (I prefer cashew milk)
- ¼ cup maple syrup
- 3 cups blueberries, frozen or fresh
- 2 cups chopped mango, frozen or fresh
- Pinch salt
- Nonstick cooking spray or oil to coat inside
- Lightly spray or rub a touch of oil on inside of slow cooker. Add all ingredients, stir to mix.
- Set slow cooker for 7-8 hours on low or 2 ½-3 on high. Remove lid and let cool for a few minutes before serving. Makes four hearty servings.